Can't wait to try this at home. I'm a little confused about the "pull and stretch" method. How does this create a pop-up spiral? Do you stretch the dough thin and then roll? I'm having a hard time picture how this works. But maybe I'm over-thinking (as always). Hi Teresa, Normally when you roll up a cinnamon roll you keep the tension a bit looser so that when the rolls rise before baking, they will have room to grow without blooming upward. When you pull and stretch, you make the dough tighter, so as it rises and bakes it has no choice but to go upward, creating the spiral. Hope this helps clarify. ~ MaryJane

• Reply